LEMON-PEPPER Seasoning

One of the great, classic blends —sweet, spicy & lemony— for all taste buds. A tango of zest and savory! A perennial favorite with seafood, our savory Lemon-Pepper Seasoning celebrates the fruits of the ocean with fantastic complementary flavors. It will add wonderful flavor to any meal.

Taste and Aroma

Starting with a peppery floral aroma of freshly cracked black pepper, followed by a splash of citrus zest from lemon peel and lemon salt, that ignites the taste buds, the spice blend provides a gentle heat that works equally well with milder and stronger seafood dishes. Lemon-Pepperis a fan favorite for that fresh, brisk, vibrant aroma as well as that delicious taste, that assures you and your guests of a pleasant, refreshing aftertaste.

How to Enjoy it

Our Lemon-Pepper is very versatile and can be used as a spice rub for grilled meats (particularly poultry) or a zesty topping for pasta or salad.

Lemon-Pepper gives chicken and fish a subtle flavor boost, just enough to bring out their natural aromas and distinctive taste.

Best spice possible for scrambled eggs and omelettes, and crispy lemon-pepper wings with crunchy fries.

A must for salmon, catfish, flounder, or pecan-crusted grouper (red snapper as well, or any firm-fleshed fish).

Great for turkey or duck breast, hamburgers, pork roast, chops or cutlets and all cuts of veal (especially stuffed, baked veal breast).

Use it to sautée vegetables or mix with marinades, sauces, and dressings.

Add it to butter for an easy flavored butter to add in pasta dishes and sauces.

Try this fantastic snack idea → spray some pita bread with a fruity Saratoga extra-virgin olive oil, sprinkle over the Lemon-Pepper seasoning and bake in a moderate oven for 8-10 mins. Cut the pita bread into slices. Great to eat on their own or with dips.

A rub should coat the surface of the meat so work a rub evenly into to the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin so it can better absorb the flavor. Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further. Apply your rub at least one hour before you plan to grill. Large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before you plan to grill. This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.

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GREEK Seasoning

This robust blend is a blank canvas, just screaming for flavor fusion. Greek Spice, or Grecque, is a gentle and tasty, highly aromatic, seasoning blend for Mediterranean luvin’ flavor. It is versatile and easy to use.Greek need only be paired with olive oil.

Taste and Aroma

Traditional Greek character —smoky, slightly sweet and delicious, full flavored— it offers the perfect balance of minty thyme and the sweet yet peppery taste of basil with background notes of nutty nutmeg, aromatic rosemary and garlic. Greek seasoning adds sweetness and depth to savory dishes. The distinctive scent gets much better when you cook with it.

How to Enjoy it

It is an excellent choice for any Mediterranean cuisine, including seafood, salads and gyros.

Perfect when roasting vegetables of every kind. Drizzle your favorite olive oil over vegetables before sprinkling them with Greek Seasoning.

Adds a light, savory flavor to chicken, fish, lamb, and soups.

Mix with any fruity Saratoga olive oil for a simple, delicious poultry marinade or to make a flavorful sauce for spaghetti, veal parmesan, or noodles.

Or rub some between your hands and sprinkle it on a store-bought pizza to improve its taste.

Good sprinkled on pork chops and steaks before serving.

Greek Seasoning also makes a flavorful topping on dips like hummus.

As a marinade, try emulsifying red wine with olive oil, add fresh lemon juice and 1 or 2 tsp. of Greek and marinate in the refrigerator for three hours before cooking.

For the kid in all of us, have a look at old Jacques Pépin videos on youtube (below) to learn about “real,” old school, egg-cellent and delicious French Omelettes.

And, after that, if you’re feeling adventurous try to make one (from start to finish, an omelet should take you no more than a minute or two). Add a teaspoon of Greek Seasoning and a teaspoon of a fruity Saratoga Olive Oilbefore whisking the eggs — and when you're whisking the eggs, make sure you're doing it hard enough to get some air into them. They should be frothy, not just combined. It really makes great omelettes.

We know there are about as many omelette recipes under the sun as there are ingredients to fold into them. There's no limit to the number of fillings you can use with this basic omelet recipe. So, we encourage you to explore more about delicious omelettes.

Tips when applying Greek seasoning as a rub

A rub should coat the surface of the meat so work a rub evenly into to the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin so it can better absorb the flavor. Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further. Apply your rub at least one hour before you plan to grill. Large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before you plan to grill. This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.

KICKIN' CAJUN Seasoning

You'll find this to be an ideal N’awlins Cajun Seasoning. Why we love this blend? Kickin' Cajun seasoning delivers the smokey warmth that typifies the Cajun taste. One mouthful, and you’ll think you’re on Bourbon Street in N’awlins!

“Cajun”refers to the rustic cuisine of rural Louisiana that was developed by displaced French Canadians during their expulsion from British rule in the 1750's. Cajun food is characterised by simple French & Mediterranean style, one pot style dishes.

Taste and Aroma ProfileThis delicious blend has a bit of mild spiciness with just a bit of temperate heat that delights the palate, balanced with the aromatics of fragrant coriander, onion and garlic and the tastes of hearty oregano, sweet paprika and floral thyme.

How to Enjoy it

This seasoning is so tasty and versatile that whether you do a lot of Cajun style cooking —gumbo or jambalaya— or not, you'll find many ways to enjoy it.

Use Kickin' Cajun as a dry rub (or moisten with olive oil) on fish, chicken, prawns or steaks.

You can use Kickin' Cajun as a blackening or all-purpose seasoning: Use about 1 tsp. per pound of meat.

In addition, use as a sprinkle to liven up vegetables, rice and bean dishes, or salads. We also find it is great on baked sweet potato fries, or scrambled into eggs for a spicy breakfast.

Mix it into a marinade, or rub it right on dry or with a little extra virgin olive oil, and it’s ready to go! It’s an easy way to spice up – literally – an ordinary vegetable or side dish!

Make spiced cashews to serve with drinks. In a bowl mix one pound raw unsalted cashews, 1 egg white, half a cup sugar and 3 tablespoons Kickin' Cajun mix. Mix all together and then pour onto a baking tray. Bake in medium over until brown. Cool and then separate mixture — add a little sea salt to taste. (Great also with almonds!)

MIDNIGHT RED Seasoning

IF you are searching for a tasty authentic blend that excites your palate and infuse a fabulous flavor for your recipe, you have come to the right place. Our smoky, warm and bright Midnight Red seasoning —some might say that belongs south of the border— is the choice for you! It's one of our customer faves and has endless possibilities.

Taste and Aroma

Full flavored. Robust, smoky, slightly hot and well balanced. This powerful blend of over eleven spices offers the perfect balance of the very distinctive flavor of Aleppo pepper, cumin and mildly peppery/sweet paprika savor with background notes of pepper, oregano and garlic. The scent gets much better when you cook with it.

How to Enjoy it

Our Midnight Red seasoning is very versatile and can be used in a variety of ways:

We love to rub it into chicken, pork, fish (baked or broiled), shrimp, lamb, turkey or beef, veggies (especially corn) and french fries.

Use it to season your burger.

Sprinkle it on your sandwich or black beans to add that delicious flavor.

Mix with any fruity Saratoga olive oil for a simple, delicious poultry marinade or to make a flavorful sauce for veal parmesan.

Sprinkle it on your salad to add a zesty seasoned taste to every bite.

Rub some between your hands and sprinkle it on a store-bought pizza to improve its taste

As a marinade, try emulsifying a dark Balsamic vinegar with olive oil, add fresh lemon juice and 1 or 2 tsp. of Midnight Red and marinate in the refrigerator for three hours before cooking.

A rub should coat the surface of the meat so work a rub evenly into to the meat to get the flavor inside as much as possible. If you are applying a rub to poultry try and get it in under the skin so it can better absorb the flavor. Lightly scoring meat, poultry, and fish will help the rub flavors penetrate further. Apply your rub at least one hour before you plan to grill. Large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before you plan to grill. This allows the seasonings to mix with the natural juices of the meat and add as much flavor as possible.